Executive Sous Chef - Banquets

Come and join our team at this 605room convention center hotel in the heart of downtown Oklahoma City. Our luxury hotel is located next to the Paycom Center(OKC Thunder) the Oklahoma Convention Center and across the street from the 70acre Scissortail Park.

The property includes an allday dining outlet (Seltzers Modern Diner) an entertainment sports bar (OKC Tap House) specialty restaurant (Bobs Steak & Chop House) coffee shop (Park Grounds) and a retail outlet (RareBird Gift Shop). Additionally guests can enjoy a Mokara Spa fitness center and a rooftop pool and bar (CatBird Seat) complete with a fire pit outdoor lawn and cabanas. The hotel offers 76000 square feet of meeting and event space inclusive of a 20000 square foot ballroom 10000 square foot ballroom and a 4200 square foot outdoor prefunction space that overlooks the park.

An amazing opportunity to be a pivotal part of an Omni convention collection hotel. Omni Oklahoma City Hotel is a true outdoor recreation entertainment and culinary destination paying homage to the heritage and modern progress of the city. With 605 guest rooms and suites the luxury hotel will showcase views of the 70acre Scissortail Park and the downtown skyline with 75000 square feet of meeting and event space sports bar specialty restaurant coffee shop and a retail venue.

The Executive Sous Chef Banquetshas an overall responsibility for the efficient and effective running of the kitchen and food production banquet outlets ensuring operating costs are minimized.

• Responsible for the of all Omni Hotel and company policies/procedures ensuring that all services provided achieve the established standards within the agreed budgetary controls.
• To assist the Executive Chef in budgeting i.e. food cost/payroll/etc. When agreed control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action.
• Advise the Executive Chef on all matters relating to the banquet kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
• Ensure guestsatisfaction with the smooth and effective running of the daytoday operation.
• To maintaincontrol of the standards for purchasing and receiving items.
• Work closelywith the storeroom manager and food and beverage controller to establish and maintain control of the standards for purchasing and receiving items.
• To test andevaluate products for quality paying particular attention toyield/holding qualities/market price/wastage usage of leftovers.
• Constantly inspect all food service banquet sections during service time to ensure that the correct standards are maintained.
• Responsible forcontrol of equipment and scheduling maintenance.

• Customer Service prior admin experience preferred.
• Associates degree or higher preferred in Culinary Arts.
• Knowledge of Microsoft Word Excel Delphi or similar programs Excellent organizational skills
• Clear positive energetic communication skills required.
• 3 years at an Executive Sous Chef or Sous Chef level management position of a 4 star banquet establishment or higher desired.
• Serve Safe certified food manager strongly desired

Omni Hotels & Resorts is an equal opportunity employer vets/disability. The EEO is the Law poster and its supplement are available using the following links:EEOC is the Law Posterand the following link is theOFCCPs Pay Transparency Nondiscrimination policy statement

If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position please send an email to.